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Cranberry Bread

Christina Fogal

Cranberry Bread
Grandmother's Famous Cranberry Bread

(Adapted from Cranberry Thanksgiving  by Wende and Harry Devlin)

2 cups flour
1 cup sugar
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter, cold
1 egg

¾ cup orange juice (fresh or frozen)
1 teaspoon grated orange peel
1½ cups fresh cranberries, coarsely chopped*
1½ cups golden raisins (optional)
1 cup chopped pecans or walnuts (optional)


In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.  Slice the butter into small pieces and with a pastry blender or fork, cut in the butter until the mixture is crumbly. 

In a separate bowl, whisk together the egg, orange juice and orange peel.  Add the wet ingredients to the dry ingredients (flour/butter mixture).  Stir just until the mixture is evenly moist.  Fold in the chopped cranberries and nuts.


Spoon the mixture into a lightly greased  9x5” loaf  pan.  Bake at 350°F for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.  Remove from the pan and cool on a wire rack. 

*I omit the golden raisins and increase the chopped cranberries to 2 cups.

Cranberry Bread
Christina Fogal
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